So I’ve been quite a fan of The Cake Bible’s Golden Butter Cream Cake. For my Birthday this year I wanted that “classic” birthday cake so I went with the butter cream cake topped with the milk chocolate buttercream (tastes like a melted chocolate bar!).

While I loved it (and the birthday boy is all that matters) - I still had some comments that it was dry! Now I’ve posted here before about whether these cakes are dry. I’ve explained that I always ask my close friends for harsh honest criticism so they aren’t being rude by saying it was dry, im asking for their opinions. With that - I just told them “You are nuts! This is from the cake bible! No oil or boxes used here!” So that’s what I’ve learned - some people who are not accustom to these cakes may find them dry. But as long as I like it…

Anyway - here are some photos. I made the cakes the day before, brushed some simple syrup on top, then frosted the next day.

Interesting issue with the buttercream. At first our butter was too soft so we literally made liquid milk chocolate. I was upset. Then we put it in the fridge. Stirred every 15 minutes in the fridge. Wow - the consistency changed and it was perfect! Whew - good save! Really thickened it up!

I did the ‘classic b-day cake’ with MC buttercream and the Downy Yellow. Your cake looks lovely!!

Oooh, that milk chocolate buttercream is sooooo good!!!! Beware the fridge with it, though! If you fridge it too long—either on the cake or off—it gets solid. And it remains solid on a cake so it’s like cutting through a candy bar. Still melts in your mouth, though. It’s heavenly!

I did the ‘classic b-day cake’ with MC buttercream and the Downy Yellow. Your cake looks lovely!!

Oooh, that milk chocolate buttercream is sooooo good!!!! Beware the fridge with it, though! If you fridge it too long—either on the cake or off—it gets solid. And it remains solid on a cake so it’s like cutting through a candy bar. Still melts in your mouth, though. It’s heavenly!

Agreed! But this frosting could have been poured on when I first made it. So in this case 15-25 min in the fridge with a lot of stirring saved it!

What a great looking cake. I love that it’s plain and simple but a delicious combination! I, too, find butter cakes a tad on the dry side and I’m not sure if it’s just how I bake them, but it’s hard to enjoy the cake sticking to the roof of my mouth and feeling like I need a glass of milk with it. Syruping does help, but I also don’t care for a soggy cake. To be honest, I think I’m an oil cake texture fan…but I love the taste of butter. Genoise can be nice…the golden genoise has some butter—a very nice texture. For chocolate, the deep chocolate passion is hard to beat—great texture, moist (even without syrup), and stores well. So glad you liked it and great save on the frosting!!!

John, looks like a great rendition of the classic yellow birthday cake with chocolate frosting! And I’m imagining that it must have been delicious, too.

This particular butter cake- Golden Butter Cream Cake- does strike me as needing some liquid. I wouldn’t exactly call it dry, I think it’s just that it’s very rich. When I use it as strawberry shortcake, I serve it along with strawberry puree as a sauce, and it’s sublime. I’d be interested to hear what you think of something like the buttermilk cake or the downy yellow.

Rose has applied the 2T of oil concept to the all-american chocolate cake in RHC- choc layer cake with caramel ganache.